"Hunger is the best sauce in the world."--Cervantes

Asian Vegetable Salad Recipe

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This recipe for Asian Vegetable Salad, by , is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Martinson Brandt
Added: Wednesday, February 16, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 cup broccoli florets
1 cup cauliflower florets
1 cup cherry tomatoes
1/2 cup fresh snow pea pods
2 thinly sliced green onions
1/2 cup sliced, water chestnuts
Sauce:
4 1/2 teaspoons soy sauce
1 tablespoon cider vinegar
1 tablespoon sesame oil
1 teaspoon sugar
1/2 teaspoon sesame seeds, toasted
1/2 teaspoon olive oil

Directions:
Directions:
Combine vegetables in a large bowl. Whisk the sauce ingredients together. Pour over vegetables and stir to coat. Cover and refrigerate until cold.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Great salad to make with Asian Takeout Food.

 

 

 

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